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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
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tekobo

This Little Pig...

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...made it as far as my house.  

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I’ve looked at previous KK whole pig cooks and I see that most people cook them on the main grate.  This little piggy fits nicely on the 32.

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However, I would like an all round crispy skin and so am planning to try the rotisserie cradle.  It fits nicely.

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Planning to cook this pig tomorrow.  It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown.  Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready.  Two by two so we do not violate the Rule of Six in the garden.  I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one.  Wish me luck!  

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WOW! All I can say. I seriously can't wait to see the pictures of this little piggy taking a spin around the KK. Just about nothing better than crispy pig skin! 

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Awesome! I can’t wait to see results. Please post resulting pictures and action pics. I’ve been trying to convince my wife to do this for a party and she is having none of it...proper pics and feedback will help that little seed grow

Good luck and may all your pig be tender! If you have to many leftovers, I know a place that will take them.


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As you can imagine, I got bored after the first six books or so.  I also realised that I was missing a couple of Fergus Henderson books that included suckling pig.  Like @BOC, I have been thinking of a pig for a feast but  a) I can’t have that many friends round yet and b) I don’t quite have the courage to try Fergus’ quail stuffed pig for my very first go at roasting a whole pig!

That took me to a more Italian take on a pig with thoughts of porchetta in buns.  Thank you @MassimoDG for sharing the your Sardinian recipe and pictures.  From all that I have read, it seems like 350F or 180C for 3-4 hours is what I should expect. I will use a baste with oregano, garlic, animal fat and oil that I made up a few days ago and will be following this advice from Fergus:

Sit the pig on an oven tray* in a sphinx like manner, then rub some oil on it as if it is Ambre Solaire on a good friend’s back.  Season liberally and place in a medium oven for 3 to 4 hours.  You want a pig at the end that offers no resistance to your carving.  Gather friends** and have a feast. 

*Oven tray - commit to the rotisserie instead, it should reward you with thin, crunchy skin, like creme brûlée.

**Gather friends - adjust to suit prevailing COVID regulations.  

 

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@tekobo I’m planning on doing a pig on the my KK and gave decaying in using the rotisserie for Memorial Day. I bought Rodney Scott’s BBQ book Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook https://www.amazon.com/dp/198482693X/ref=cm_sw_r_cp_api_glt_fabc_EVGMC92G09SCN5R06NVT

and I’ve read it once through. I’m planning on doing a test cook this Sunday with his run and “Rodney sauce” on a pork butt to test out his flavor profiles. He recommends mopping the pig while it’s roasting. 
 

what temp do you plan on cooking at abs for how long? How much does that pig weigh?

my plan was to follow Rodneys recipe and slow cook it at 250 for 10-12 hours. Was thinking of even trying that slow cook method on the rotisserie 

Edited by Troble
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3 hours ago, tekobo said:

As you can imagine, I got bored after the first six books or so.  I also realised that I was missing a couple of Fergus Henderson books that included suckling pig.

Actually I can't imagine. I'm not sure what fraction of those books I own (I haven't visited my New York apartment in two years) but it's substantial.

I have everything Fergus Henderson has written. He's one of my Zombie masters. One trip to London I ate there as often as I could, the Maitre d' relaxed enough to describe to the best of his knowledge the St John diaspora.

My first visit, I arrived early for lunch as was my typical mode, and recognized Fergus himself out having a smoke. I was all "Hey! Aren't you that guy in those internet videos?"

I never did order the bone marrow with parsley. I do prefer elevating traditional British cooking to new heights, over any new age imported ideas. When I return to London this will again be my first stop.

(When I return to Japan my first stop will be King Ken Ramen in Hiroshima for their Tantanmen, even if it means taking the train the wrong way.)

From an old email:

Quote

Of a wide diaspora of St. John alumni, The Anchor & Hope, a contemporary but ancient-looking no-reservations pub, is perhaps the most exciting, and possibly has better food than St. John itself. (It comes down to how you order and who's cooking; same talent pool.) Their alternative rock mindset places St. John in the same company with the 3-star restaurants you mentioned, when St. John's only sin is to be longer in the tooth, to use tablecloths, and to take reservations. (If you're an upstart in this category, then St. John is the restaurant to beat.)

The Anchor & Hope
36 The Cut, London SE1 8LP, United Kingdom
+44 20 7928 9898

Anchor and Hope Pub

I went there for lunch, bonded at the bar with cooks. Returned in advance of opening for no-reservations dinner in pouring rain only to realize this was THE spot, half of London seemed willing to wait hours for a table. A single is always nimble. I spotted a seat vacating at the bar, realizing I could eat there. Just as I grabbed it I heard a voice "this is the guy I was telling you about!" and I was whisked to my own private wood table for first seating in the dining room. I might have said some flattering things at lunch, while demonstrating some discrimination. Of course I felt obligated to order everything I could possibly eat...

Edited by Syzygies
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Here’s photos from Rodneys book on whole hog this is southern BBQ style. Rodney was featured on Netflix chefs table BBQ and has won James Beard award

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Edited by Troble
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12 hours ago, tekobo said:

However, I would like an all round crispy skin and so am planning to try the rotisserie cradle.  It fits nicely.

5A21D2DB-0629-4C87-9AE2-6E5C1A27E74D.thumb.jpeg.9c0632c1b4bb10952f8e62cdc1e45484.jpeg

Planning to cook this pig tomorrow.  It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown.  Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready.  Two by two so we do not violate the Rule of Six in the garden.  I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one.  Wish me luck!  

 

@tekobo I think the chances of crispy skin will be hampered by the label and sleeve that the pig was supplied in. I think you might need to remove these elements first...

Never let it be said that you don't go the whole hog! 

Ok. I'll stop. 

A couple of the books I've got start with 'Once you've finished digging the pit and have the banana leaves in place....' so I've always been put off the scale of the endeavour. Plus the fact that there are just two of us and a lack of socialisation is limiting the larger scale cooks we'd do. 

Outstanding suppliers of pork in Suffolk and when you do the next, let me know and I'll give you some names. 

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I lay in bed for half an hour this morning, trying to decide on how to proceed.  Would I be more likely to get crispy skin on the spit rod than in the cradle?  If I was to use the spit rod then I could use the double drip pan under the pig, no problem but that would change how I configure the fire basket.  Decisions, decisions. I got up and I decided.

As you will see in the photo below, I used the divider that comes with the 32 on the left and I added in the divider from my 23 on the right.  Coconut shell briquettes in the middle to make sure that I had enough fuel for the whole cook. Afterwards I piled some charcoal on top for a bit of a smoke flavour.  

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Next I tried different configurations of grates and roti cradle and decided to use the half grate that comes with the 32, with its foil wrapped Dennis tray on top to catch the pig juices.  The main rationale for this configuration is to avoid having fat dripping directly on the coals during the cook.  I may go for a high heat spin without the tray at the end, just to add extra colour and crispness if needed.  

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I went and rescued the pig from it's undignified slumber in the dry ager.  This is why I need a larger dry ager like @Basher's.  :smt096

 

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I took @Braai-Q's advice and took the cloth wrap and label off before preparing the pig for its final journey.  :-)

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It came with its kidneys and I had a couple of pig's kidney's in the freezer.  I made up some stuffing, loosely following Fergus' recipe and adding a bit of fennel and Panko breadcrumbs to long sweated onions, chopped pig's kidneys, pig mince, sage and garlic.  The sweated onions had to come to a marmalade like consistency according to him. 

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Next I raided The Husband's tool room for the upholstery needles and tools that he put aside for butchery.  I wished I had watched more closely when I saw people sewing up pigs on telly.  In the end I used a tool, that I think is called an awl, puncture holes in the skin so that I could pull the needle through.  Had to resort to a curved needle when trying to pull the sternum tight.IMG_9336.thumb.jpeg.5b33a8158ad2ce190764fad2339a235b.jpeg

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This is where it started to get real.  Pleased that I decided on the cradle.  Nothing like locking your pig in with a few turns of an Allen key to make you feel on top of the world. 

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The piggy wasn't spinning as smoothly as it should so I swapped the motor out for a stronger one.  We also switched it on and off to get it to rotate clockwise, reducing the chances of the end fitting rotating outwards and locking the spit in place.  Here is the piggy, one hour into the cook.  Temp 150C.   Looking good.  

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Need to get back to my cook but here are some quick responses to your various messages above:

@BOC - I thought I would need to bend the handles on the double drip pan too much to achieve clearance and so I didn't bother.  Using just the middle of the fire basket and putting a tray on top seems to be working well...

@Syzygies - much more to respond to there on places to eat and places we have both been to.  I shall revert.

@Troble - cooking a hog flat looks like fun.  May try that next time.  Not sure if it is OK to post photos of the book though.  The author might prefer us to buy it and might even come after you re: copyright.

@Braai-Q - I thought you were giving me serious advice about crispy skin.  Mark spotted that you were being funny.  

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@tekoboi posted  the pics cause I thought you still needed ideas. The book has a lot more info than those 6 pages, and the link to buy is included, but I get your point. Can’t wait to see how your cook turns out! Thanks for sharing so much detail 

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Nice little piggy. Sits well in the cage basket, looks very secure and keeps him a good distance from the fire. Well thought out Tekebo, but that's what you have to do for a problem free cook of a size taking up the whole grill...you have to anticipate disaster and plan around it. Let's see some more, you must have been excited, good show. By any chance was his name Arnold, some name their pigs just for luck. I was wondering if you salted the skin to aid in the drying out and form a better crackling...and how much did he weigh?  Best, sorry to hear about the guest damper hopefully it will turn

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6 hours ago, tekobo said:

Need to get back to my cook but here are some quick responses to your various messages above:

Are you multi cam live Zooming the event? You could be the BBQ Nigella... 

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Nice little piggy. Sits well in the cage basket, looks very secure and keeps him a good distance from the fire. Well thought out Tekebo, but that's what you have to do for a problem free cook of a size taking up the whole grill...you have to anticipate disaster and plan around it. Let's see some more, you must have been excited, good show. By any chance was his name Arnold, some name their pigs just for luck. I was wondering if you salted the skin to aid in the drying out and form a better crackling...and how much did he weigh?  Best, sorry to hear about the guest damper hopefully it will turn

I’d name it Football after stitching up the pig skin like that.
That’s a tight fit Tekobo, both in your dry ager and KK. Couldn’t quite fit the apple in the mouth?
Looking forward to this final outcome.


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